Saturday, October 29, 2011

Stuffed Capsicum / ಸ್ಟಫ್ಡ್ ಕ್ಯಾಪ್ಸಿಕಂ

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

For capsicum lovers like me, anything with capsicum will taste good. One of my fav capsicum dish is Stuffed Capsicum. Different kind of stuffing we can make for this, like potato, besan flour, bread, etc. My mom and aunt will use the coarse masala powder prepared using chana dal. It tastes awesome with both chapathi and rice.

Preparation Time: 40 minutes
Servings: 2

Medium size capsicum - 2
Chana dal - 4 tbsp
Dry red chillies - 4 (adjust according to taste)
Cloves - 3
Cinnamon - 1 small piece
Coriander seeds - 1 1/2 tbsp
Cumin seeds - 1/4 tbsp
Mustard seeds - 1/4 tbsp
Pinch of asafoetida
Pinch of turmeric
2 - 3 large spoonful of oil
Amchur powder

Dry roast all the spices and make a coarse powder. Add salt and amchur powder to taste.
Make a round hole on the top of capsicum by removing the stem. Remove the seeds if any, inside the capsicum.

Fill the capsicum with masala powder and close the hole with the stem.
Heat the oil in a heavy bottom pan. Once the oil is moderately hot, put the capsicum in the oil for cooking. 
Pour 1 - 2 spoons of oil on the top of the capsicum and let the oil go inside the capsicum.
Close the lid and cook the capsicum. Turn the capsicum few times occasionally to cook from all the sides.
Be careful while opening the lid because oil will be spluttering because of the water content in the capsicum.
Once the capsicum is cooked fully, take it from the oil and serve with chapathi or rice.    

  • Its better to use medium or small size capsicum for stuffing. It makes them easy to cook.
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Friday, October 28, 2011

Papri / ಪಾಪ್ರಿ

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Papri is a kind of flat poori with crispy layers. This is one of the main ingredient while preparing chaat food like Papri chaat. When crushed with hands and added to Bhel Puri, is gives a nice crunchy taste. This recipe is inspired Vah chef :)

Preparation Time: 1 hour

All purpose flour / maida - 1 cup
Carom seeds - 1 tbsp
Oil or ghee - 1 1/2 tbsp
Salt to taste
Water to prepare the dough
Oil for deep frying

Mix all purpose flour, carom seeds and salt in a mixing bowl.
Add oil or ghee and mix it well till it become like bread crumbs.
Add water little by little and prepare a soft, non - sticky dough.
Prepare lemon size balls and roll it like chapathi. Fold it twice and make a triangle. Roll it again and fold it. Do it for 4 - 5 times to get more layers. Finally, roll it little thicker than chapathi and cut into desired shapes.
Else, make small balls of the dough and roll them like small poori. Apply little oil and sprinkle some dry flour on rolled poori and fold it into triangle.
Prick the papri pieces with a fork and deep fry them on low or medium flame till golden brown.
Transfer the deep fried papri onto a tissue paper for cooling. 
Store the Papris in an air tight container and use them for preparing chaat items.

Read more ...

Wednesday, October 26, 2011

Chana Dal Snacks / ಕಡಲೆಬೇಳೆ ಸ್ನ್ಯಾಕ್ಸ್

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

My hubby loves to have a cup of tea once he is back from office. If he comes home bit early, I would like to prepare some or the other snacks along with tea. We both enjoy having some snacks while watching the TV programs. My sister used to prepare this kind of snacks at the evening time. Thanks to my dear sister for this recipe :)
Don't get confused, its chana dal & not sweetcorn ;)

Preparation Time: 5 minutes
Soaking Time: 1 hour
Servings: 2

Chana dal - 1 1/2 cup
2 green chillies - chopped
Chopped coriander leaves - 2 table spoon
Mustard seeds - 1/2 spoon
Pinch of asafoetida
Oil - 1 spoon
Lime squeeze - for taste
Salt to taste

Soak chana dal for at-least 1 hour.
Heat around 1 spoon of oil in a pan. Add mustard seeds and let it splutter. 
Then, add chopped green chillies and saute for a minute. 
Add soaked chana dal and asafoetida. Add salt and 1/4th cup of water.
Cook it closed for 5 minutes and saute it 1 - 2 times occasionally.
Once the chana dal is 3/4th cooked and the water is evaporated, switch off the flame and add lime squeeze and chopped coriander leaves.
Serve it hot with a cup of tea!

  • Don't cook the chana dal till very soft. Otherwise, it will not be nice to eat.
Read more ...

Tuesday, October 18, 2011

100 Yummy Diwali Sweet Recipes E-book

Hi friends,

Most awaited 100 Yummy Diwali Sweet Recipes e-book is available to download at Indusladies website. You can download the book freely and it has a nice collection of recipes.

Click here for the link.  

Happy festive season to you all :)


Read more ...

Friday, October 14, 2011

Seven Cup Burfi (Halva) / ಸೆವೆನ್ ಕಪ್ ಬರ್ಫಿ & Awards!

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

This Burfi is called as Seven Cup Burfi because its prepared using totally seven cup of different ingredients. Normally, it will be prepared using Besan flour, but I have replaced it with sooji rava / semolina in this recipe. My aunt prepares the burfi in this way, which will be very tasty :P Also, another variation I made here is that, I have used only 6 1/2 cups of ingredients.. i.e., I have reduced the quantity of sugar by 1/2 cup. Somehow, I feel that it will be too sweetish if whole 3 cups of sugar is added. That's why, this small variation in the original recipe!

Preparation time: 35 - 40 minutes
Yield : 25 Burfi of medium size

Semolina / sooji rava - 1 cup
Ghee - 1 cup
Grated coconut - 1 cup
Milk - 1 cup
Sugar - 2 1/2 cup

Take a heavy bottom pan and pour ghee and semolina into it. 
Roast the semolina for 4 - 5 minutes and add milk, sugar and grated coconut.
Keep stirring continuously on medium flame to avoid sticking to the bottom.
Keep a wide plate ready, greased with ghee to pour the Burfi mixture.
After stirring for sometime on medium flame, water content in the burfi mixture will start decreasing and it starts forming a kind of dough, without sticking to the bottom. Once you reach this stage, you can confirm yourself that 3/4th of your work is done!
Within few minutes, mixture starts puffing up little-bit and small bubbles will appear.
Switch off the flame immediately and pour the mixture onto the greased plate.
Spread the mixture evenly using a rolling pin. Allow it to cool for few minutes.
Cut it into desired shapes when it is still warm. Transfer the Burfi into an airtight container once it is cool.
This Burfi tastes very good with the nice aroma of ghee :)

  • If the burfi mixture has stuck to the bottom, pour the mixture to another pan and continue the process. Else, it will spoil the whole burfi mixture.
  • Use only fresh ghee without any bad smell for this burfi.
  • Adding a few strands of saffron will make this burfi more tasty.

    And one more thing is, my dear friend Julie has passed me 2 Awards :) First award for me..I'm feeling so happy <:-P Do visit Julie's space sometime; she has a nice collection of recipes.


    I want to pass it on to few of my blog friends. Please collect your Awards from my space :)


    Sending this over to Food of the Month Contest at Food Corner.

      Read more ...

      Thursday, October 13, 2011

      Bakarwadi / ಬಾಕರ್ ವಡಿ

      ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

      Bakarwadi is a famous snack item from Maharashtra. This crispy snack will have a spicy stuffing with the hint of sweet and tanginess. Chitale Bandhu is a famous brand who are very popular in India for preparing Bakarwadi. I love the Mini Bakarwadi of Haldirams too! After making few trials, finally I was able to prepare these nice snacks at home :) 

      Preparation Time: 1 1/2 to 2 hours

      1 ) For the dough:
           All purpose flour / Maida - 1 cup
           Besan flour - 2 tbsp
           Salt to taste
           Red chilli powder - 1/2 spoon
           Water - little more than 1/4 cup
           Oil - 1 spoon

      2 ) For the stuffing:
           Dessicated coconut - 3 tbsp
           Poppy seeds - 1 tbsp
           Red chilli powder - 2 spoon (according to taste)
           Sugar - 2 spoon
           Salt to taste
           Amchur powder - 1/2 spoon
           Cloves - 1
           Cumin coriander powder - 1/2 spoon
           Fennel seeds / saunf - 1 spoon

      3 ) Other ingredients:
           Around 2 spoons of tamarind (soaked in water for 20 minutes)
           Oil for deep frying
           1 spoon all purpose flour and little water to prepare the paste

      Start with preparing the dough. Mix all purpose flour, besan flour, salt and chilli powder in a mixing bowl. Add oil and mix it well.
      Add water little by little and prepare a stiff dough. Better you use as much less water as possible.
      Knead the dough well and apply some oil to the dough ball. Close it with a lid and let it rest for atleast 20 minutes before we start working.

      For the stuffing, mix all the ingredients and make a coarse powder. Check and adjust the taste according to your preference.

      Prepare small lemon size balls from the dough and roll them into thin circles using some dry flour (all purpose flour).
      Apply the tamarind paste lightly to the rolled circle spread the stuffing evenly. Quantity of stuffing depends on the size of rolled roti. A thin layer of stuffing will be ideal.
      Lightly press the stuffing with your fingers to set it properly. Don't put the stuffing till the edges. Otherwise, stuffing will come out while deep frying.

      Apply tamarind pulp to the edges of circle and roll the circle tightly.
      press the roll lightly with your hands to make it set well. Then, cut it into pieces of 1 cm or required size.

      Prepare the paste using 1 spoon all purpose flour and little water.
      Dip both the sides of bakarwadi in the paste and deep fry on medium heat. This dipping will prevent the stuffing from coming out while deep frying.
      Deep fry the bakarwadi in batches on medium flame for atleast 10 to 15 minutes. Just 3 - 4 minutes taking them out, increase the flame lillte-bit to make them nicely colored.

      Keep them for cooling on a tissue paper and then, store in an air tight container. It will be nice to have them with a cup of tea or coffee.  

      Sending it to Midweek Fiesta # 7 @ Food Corner

      Read more ...

      Tuesday, October 11, 2011

      Masala Sev / ಮಸಾಲಾ ಸೇವ್

      ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

      Again, one more recipe from my Kannada blog. For those people who are chaat lovers, sev must be familiar. Because sev is the main ingredient which enhances the taste of chaat items. My mom prepares sev at home and she will prepare mixture using the sev. It will be very nice with a cup of tea or coffee. This sev will be slightly different from the store bought sev. That's why I renamed it as Masala Sev! It will be little more thicker than the store bought sev and will have a nice aroma of spices. This is the recipe from my mom. If this sev is there in my stock, I will use it for all the chaat items which I prepare.

      Preparation Time: 40 minutes
      Besan flour - 4 cups
      Pepper - 1 spoon
      Cumin seeds - 1/2 spoon
      Carom seeds - 1/2 spoon
      Green chillies - 3 (according to taste)
      Ginger - 1 inch
      Pinch of asafoetida
      Salt to taste
      Oil for deep frying

      Grind the pepper, cumin seeds, carom seeds, green chillies, ginger and asafoetida into smooth paste using required amount of water.
      Filter the paste using the tea filter. Add some more water while filtering. This filtered water is for preparing the dough.
      Heat 5 - 6 spoons of oil and pour it on the besan flour. Add salt and mix it. Now, add the filtered water little by little and prepare a smooth dough. 
      Dough will be bit sticky since we are working with the besan flour.
      Heat the oil in a heavy bottom pan. Fill the dough into the greased mould and press it into the hot oil. Within 2 - 3 minutes, sev will get cooked.
      Turn it on both the sides and fry until you get the golden color. Then, transfer it to a tissue paper for cooling.
      Continue the same process for rest of the dough.
      Press the sev bundle with your palms and make it into small pieces. Store it in an air tight container.
      You can eat this sev as it is, or use them for chaats or mixture preparation.
      Read more ...

      Sunday, October 9, 2011

      Sweet Potato Chips / ಗೆಣಸಿನ ಚಿಪ್ಸ್

      ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

      We buy sweet potatoes very rarely. More than preparing the recipes, we love eating them cooked; wash the sweet potatoes thoroughly and pressure cook by adding water and 1 - 2 spoons of sugar. Drain the water, peel them and have it! You can cook them in microwave oven also. 
      Another variety we like to have is sweet potato chips. It will be very tasty and simple to prepare. But how much ever you prepare, it will be consumed very quickly!!

      Preparation Time: 1 hour

      2 medium size sweet potatoes
      Oil for deep frying

      Wash and peel the sweet potatoes, make thin slices out of it.
      Heat oil in a heavy bottom pan and deep fry the potato slices on medium heat.
      Once they turn crispy and golden brown, transfer them to a tissue paper.
      Then, add 1 - 2 spoons of chips masala according to your taste and mix well. 
      No need to add extra salt since masala powder contains salt.

      • To make the chips nicely crispy, one nice tip from my cousin: Deep fry the chips and take out when they are 3/4th done; allow them to cool and again, deep fry them for 3 - 4 minutes. They will turn crispy easily.
      Read more ...

      Masala Powder for Chips / ಚಿಪ್ಸ್ ಮಸಾಲಾ

      ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

      These days, I am getting used to measuring the ingredients while cooking. Never I had a habit of measuring the ingredients earlier. Now, my blog makes me remember to measure the things when I am in the kitchen :)
      Here is the recipe of masala powder for preparing the Chips. These are my own measurements, you can make little variations in these ingredients according to your taste :)

      Preparation Time: 15 minutes
      Difficulty level: Easy

      • Chana dal - 2 tbsp
      • Cloves - 5
      • Cinnamon - 2 small pieces
      • 1 tsp coriander seeds
      • 1/4 tsp cumin seeds
      • 1/4 tsp carom seeds
      • 1 tsp mustard seeds
      • 1/4 tsp fenugreek seeds
      • Big pinch of asafoetida
      • Turmeric - 1/4 tsp
      • Chilli powder - adjust according to spiciness needed
      • Amchur powder - 1/2 tsp or to taste
      • Salt - See Tips

      • Dry roast all the above ingredients except chilli powder and amchur powder. Combine them and make a fine powder.
      • To this, add chilli powder and amchur powder according to taste. 
      • Transfer it to an airtight container and use when required.
      • Better you prepare it fresh while preparing the chips.

      • I have not added salt to this masala powder. Either you can add salt while preparing masala powder or salt can be added directly while preparing chips.
      • Left out masala powder can be used for preparing Palya or any other curries.
      Read more ...

      Friday, October 7, 2011

      Black-eyed peas palya / ಅಲಸಂದೆ ಕಾಳಿನ ಪಲ್ಯ

      ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

      Black eyed pea has a good nutritional value. So, I prefer using it often. Daily I will prepare some or the other kind of side dish for chapathi and frequently I will go for Black eyed peas palya. 
      This is one more old posting from my Kannada blog.. few more to go to balance both the blogs :)

      Preparation Time: 20 - 25 minutes
      Servings: 3

      Black eyed peas - 2 cup (soaked in water for 4 - 5 hours)
      Urad dal - 1 spoon
      Mustard seeds - 1/4 spoon
      Pinch of asafoetida
      Chopped green chillies - 2
      Few curry leaves
      1 medium size onion - chopped
      Sambar powder - 1 1/2 spoon (according to taste)
      Amchur powder - 1/2 spoon
      Sugar - 1 spoon
      Oil - 3 spoon

      Heat oil in a pan, add urad dal, mustard seeds and asafoetida. Once the mustard seeds start spluttering, add curry leaves and chopped green chillies. Saute them for a minute.
      Then, add the soaked black eyed peas, salt, sambar powder, amchur powder and sugar. Add water just enough to cover the Palya mixture and cook covered on medium flame.
      Saute them occasionally and add water, if required. Once the peas are almost cooked, add chopped onion and cook for 5 more minutes.
      By the time it is done, all the water content will be evaporated. If you wish, you can retain little water and make it a gravy.
      This Palya goes well with roti, chapathi or dosa.
      Read more ...

      Wednesday, October 5, 2011

      Khara (Spicy) Boondi / ಖಾರಾ ಬೂಂದಿ

      ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

      I had a packet of Bisibele Bhath Powder sitting idle in my freezer from couple of months. To be frank, we were getting bored with the same taste of store bought powder. Somehow, we finished it successfully and I started searching for a bisibele bhath powder recipe in the net. Finally, I got a nice recipe and prepared the bisibele bhath powder at home. Then, I thought of preparing the Boondi, a combination with Bisibele Bhath, at home. Boondi came out very well and I am thinking of preparing it at home now onwards..
      This boondi is slightly different from the boondi which we prepared for Boondi laddoo. For boondi laddoo, boondi should be smooth and for Khara (Spicy) boondi, it should become nicely crispy. This can be done by adding a few spoons of rice flour to the batter. Check out the recipe below and try it out!

      Preparation time: 40 minutes

      Besan flour - 3 cups
      Rice flour - 3 spoons
      Water - 1 1/2 cup
      Groundnuts - 3/4 cup
      Few curry leaves
      Salt to taste
      Red chilli powder - according to taste
      Oil for deep frying
      Boondi ladle

      Mix the besan flour and rice flour in a mixing bowl. Add water little by little and prepare a thick batter without any lumps.
      To this, add 3 - 4 spoons of oil (cold) and mix it. By adding oil, it helps the batter to flow nicely while preparing the Boondi. Thanks to Vah Chef for this tip!
      Batter should by in a nice, pouring consistency; little thinner than the dosa batter.
      Heat the oil in a wide pan. Once the oil is nicely hot, pour 1 - 2 ladle full of batter onto the Boondi ladle and let the round drops of batter fell into the hot oil.
      Deep fry them till crispy and golden brown, and transfer the Boondi onto a tissue paper.
      Once all the Boondi is done, deep fry the groundnuts and curry leaves separately in the same oil.
      Mix the groundnuts and curry leaves with Boondi.
      Add salt and red chilli powder according to taste. Mix all the items thoroughly and store the Khara (Spicy) Boondi in an airtight container.
      Khara Boondi can be eaten as a snack, or can be used to prepare the mixture, or can be served with Bisibele Bhath. Also, it goes well with rice and sambar. 

      • If the Boondi is becoming flat and not round balls, just add 1 - 2 spoons of besan flour to make the batter thick. For me, first few batches came out well and then, it started becoming flat. I added little more besan flour and it came out perfect. 

      Linking it to Food of the Month Contest at Food Corner.

        Read more ...

        100 Yummy Diwali Sweet Recipes - Ebook from Indusladies!

        Indusladies has initiated preparing an E-book called '100 Yummy Diwali Sweet Recipes' for the upcoming Diwali. I came to know about this news from Sum's Cuisine and thought of sending my entry also!
        I am sending the 'Saate' (Popular sweet from North Kanara, Karnataka) recipe for this recipe collection.

        Friends, if you are interested to participate in this event, hurry up! Below is the Announcement from Indusladies :
        For the upcoming Diwali on October 26th, 2011, we at Indusladies are compiling an E-Book called “100 Yummy Diwali Sweet Recipes”. We are collecting sweet/dessert recipes from various bloggers to be featured in this E-Book.

        This E-book will be made available as a free download to our community's 1.3 Lakh+ members. In addition, we will also be making this E-Book available to our 9000+ Facebook fans and Twitter followers. It's LOTS and LOTS of exposure to those food blogs entering the E-Book!! We believe this would be a nice way to get the word out about a wonderful blog to the entire membership of IndusLadies!!

        Those bloggers interested in submitting a recipe for this E-Book...all you need to do is as follows:
        1. Send a link from your blog for a sweet / dessert recipe. It should also include the picture of the sweet/dessert. Your recipe, food picture, recipe URL as well as the entire blog URL will get featured in the E-Book.

        2. In return, we need you to do two things:
        - Now make a blog post in your blog announcing the E-Book compilation by IndusLadies and the recipe you are sending for this E-Book. That way inviting your co-bloggers interested to send in their contribution by Oct 10th,2011.

        - Between Oct 11 and Oct 26, make a blog post featuring the E-Book and announcing it is available for FREE download in IndusLadies. We will be providing you sooner with the picture of the E-Book’s cover page that you will use to include in this blog post.

        Come on...hurry! What are you waiting for??

        Send a sweet/dessert recipe link from your blog to by Oct 8th, 2011.

        Ask your fellow food boggers to send a sweet/dessert recipe from their blog to by Oct 8th, 2011.
        Read more ...

        Tuesday, October 4, 2011

        Adai Dosa / ಅಡೈ ದೋಸೆ

        ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

        Again, this is an old posting from my Kannada Blog. During winter time, I was searching for some dosa varieties which won't need fermentation. I just stopped by Rashmi's Blog and found this healthy and delicious Adai Dosa recipe. This has become one of our favorite dosa these days and I thought of sharing the same with you..

        Preparation Time: 20 minutes
        Soaking time: 4 - 5 hours or overnight

        Moong dal - 1 cup
        Toor dal - 3/4 cup
        Chana dal - 3/4 cup
        Urad dal - 1/2 cup
        Rice - 1 cup
        Fenugreek seeds - 1 tbsp
        Asafoetida - 1/4 tsp
        Curry leaves - 1/4 cup
        Ginger - 1 inch
        Coriander leaves - 1/2 cup
        Green chillies - 3
        Salt to taste

        Soak all the lentils, fenugreek seeds and rice for 4 - 5 hours or overnight.
        Grind them with asafoetida, curry leaves, ginger, coriander leaves and green chillies and prepare the dosa batter.
        Add salt to the batter and mix well.
        Heat the dosa pan and pour 1 ladle full batter onto it. Spread the batter evenly using the ladle.
        Apply few drops of oil and cook on both the sides.
        Serve hot with Chutney of your choice.
        Read more ...

        Saturday, October 1, 2011

        Aloo Tikki / ಆಲೂ ಟಿಕ್ಕಿ

        ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

        Aloo Tikki is a famous snack item from North India. Everybody likes eating these kind of snacks at chat counters in the evening time. But, preparing Aloo tikki at home is damn easy! Just adjust the below ingredients according to your taste, and you can prepare wonderful tikkies! It goes well with evening tea..

        Preparation time: 35 - 40 minutes
        Servings: 2

        2 medium size potatoes
        Bread crumbs
        Chat masala - according to taste
        Garam masala - 1/4 spoon
        Chilli powder - according to taste
        Green chillies 2 - 3
        Chopped coriander leaves - 3 spoon
        Salt to taste
        Oil for shallow frying

        Cook the potatoes smoothly, remove the skin and mash them nicely. Better you drain as much water as possible.
        Combine all ingredients except oil and bread crumbs with mashed potatoes and mix well.
        Add bread crumbs to the mixture and form a chapati kind of smooth dough.
        Make small lemon size balls from the dough and flatten them little-bit.
        Dip them in bread crumbs and let the bread crumbs get stick on both the sides.

        Heat the flat tava and shallow fry the tikkis using the oil.
        Once the tikki is done on both the sides, serve them hot with Red chutney or Tomato sauce.

        • Here is an easy technique to prepare bread crumbs at home: Take some left over bread pieces and dry them. You can dry they quickly using the microwave oven. Cut the bread into small pieces and crush them in mixie jar and make a course powder. Bread crumbs are ready for use!
        Read more ...